• Wild-caught deep-sea rockfish fillets — Sebastes alutus (Pacific ocean perch), family Sebastidae
• Dressed then filleted: head off, gutted, descaled, fins removed, pin bone out
• Skin-on or skin-off per buyer; boneless portion
• Graded by weight: 50–80 / 80–110 / 110–150 / 150–210 / 210–300 g per fillet
• IQF or block (BQF); glazing by customer requirement
• Wild, deep-sea — MSC-applicable; ASC / BAP / GLOBALG.A.P. NOT applicable

• Retail frozen fish fillet (skin-on or skin-off, IQF retail pack)
• Foodservice: pan-fry, bake, steam, soup, fish taco / fish-and-chips substitute
• Further processing: smoked, breaded portions
• Ethnic markets (Asian, North American West Coast)

• MSC — applicable (wild-caught; confirm the specific fishery certificate for the batch)
• ASC / BAP / GLOBALG.A.P. — NOT applicable (aquaculture standards; this is wild)
• HACCP / BRC / IFS / ISO 22000 — food-safety management systems for processing
• HALAL / KOSHER — available on request
• FDA registration and EU approval available on request

Store at −18 °C or below under an unbroken cold chain. Typical frozen shelf life 24 months for well-packed fillets held continuously frozen. Wild rockfish can carry parasites, so freezing and parasite inspection are standard controls — keep the −18 °C chain unbroken, thaw under refrigeration, cook thoroughly, and do not refreeze after thawing.

Q1. "Pacific redfish" — which species, and how do I avoid substitution? A. "Pacific redfish" in the frozen-fillet trade is Pacific ocean perch / rockfish, genus Sebastes (mainly Sebastes alutus). But the same trade name is also loosely used for red snapper (Lutjanus spp.) and red drum (Sciaenops ocellatus) in some markets, and "American redfish" can even mean red drum. These are different families with different meat, price and HS. Fix the Latin name Sebastes alutus (or Sebastes spp.) on the purchase order and packing list, and confirm the species on the health certificate, to prevent substitution.

Q2. What does "dressed then filleted" mean — and skin-on or skin-off? A. The whole fish is first dressed: head removed, gutted, descaled and fins removed. It is then filleted and the pin bone lifted out, giving a boneless portion. We offer skin-on (more protection during freezing, firmer texture, less prone to fall apart) or skin-off (fully boneless, ready to portion/cook). Tell us which you need on the specification.

Q3. What HS code applies to frozen redfish / rockfish fillets? A. HS 0304.89 at the 6-digit (WCO "other frozen fish fillets"); the China 10-digit line is 0304299090 (the catch-all "other frozen fish fillets" line, for fillets that are not a separately named species). EU/UK use 03048929 (frozen fillets of redfish Sebastes spp.). Do not file it under 0304.83 (cod) or the 0304.29 tilapia/catfish lines — rockfish is an "other" fillet. Declare the Latin genus on the customs paperwork; whole dressed redfish would be 0303.89 (other frozen fish), not a fillet code.

Q4. Is this farmed? Which sustainability label applies? A. This is a wild, deep-sea, slow-growing rockfish — not farmed — so the credible certification is MSC (with the specific fishery certificate confirmed per batch). ASC / BAP / GLOBALG.A.P. are aquaculture standards and do NOT apply. If you specifically need a farmed claim, this species is the wrong choice.

Q5. What quality points must I specify (glaze, net weight, parasites, cold chain)? A. Four points buyers should pin down: (1) Glazing — agree the ice-glaze percentage (commonly 0–20%); glaze protects the fillet but is not product weight. (2) Net weight — the declared weight is net product excluding glaze and carton; confirm the net-weight tolerance before production. (3) Parasites — wild rockfish can carry parasites; request parasite inspection / freezing-to-kill-parasite records and metal detection. (4) Cold chain — keep −18 °C unbroken; request temperature logs and avoid any partial thaw/re-freeze.